Easy Peanut Butter Fudge
This easy, creamy peanut butter fudge recipe is the BEST! Only 4 ingredients and 10 minutes of prep time; perfect for the busy holiday season.
Are you a fudge person? Like, a legit fudge person?
Our family doesn’t have a solid fudge tradition; it will show up on cookie trays occasionally, but I don’t have memories of my mom or grandma standing over pots of fudge and stirring, stirring, stirring until it was just right. So I’ve forged my own fudge path, and about 10 years ago, I – a massive peanut butter fanatic – realized that my repertoire was missing peanut butter fudge. I quickly set about righting that wrong.
I love peanut butter fudge because it is infinitely easier than chocolate fudge and, well, it’s peanut butter fudge. What’s not to love? No candy thermometers or intensive stirring required. All you need is butter, peanut butter, a pinch of salt, vanilla, powdered sugar and about 10 minutes. It is so easy, super forgiving, and makes the BEST fudge!
How to Make Easy Peanut Butter Fudge
This recipe is seriously SIMPLE, and don’t we all need a little something simple on our baking to-do list this season? In a word, YES. Let’s get to it!
First, you’re going to combine butter and peanut butter in a saucepan and bring to a boil. As soon as it hits that point, remove from the heat and stir in the salt, vanilla extract, and powdered sugar.
Spread it into an 8-inch square pan, cover with plastic wrap and refrigerate until it has set up, which only takes about an hour.
That’s it! Can you believe it? Seriously the easiest, most failsafe, DELICIOUS fudge on the planet.
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Recipe Notes
- You can make this in the microwave! Place the butter and peanut butter in a large microwavable bowl; cover with a paper towel and microwave on high for 2 minutes. Stir, microwave for 2 more minutes, then proceed with the rest of the recipe as written.
- If you don’t have an 8-inch square pan, you can use a 9-inch square pan, but the fudge will not be as high.
- The fudge can be stored in an airtight container or in a freezer ziploc bag for up to 3 months.
I think the best part about this fudge might be that it tastes just like the inside of buckeyes (another holiday staple!), except the fudge involves less steps and also less time. But no chocolate, so I guess it evens out!
If you need a peanut butter fudge recipe that does not require milk, that can be made in just 10 minutes and with ingredients you likely already have at home, look no further. This fudge takes little effort and will be a huge hit on all of those gorgeous cookie trays you’re going to build in a few weeks!
If You Love Peanut Butter Fudge, Try These Recipes:
- Chocolate Peanut Butter Fudge
- Snickerdoodle Fudge
- Peanut Butter-Fudge Cheesecake
- Classic No Bake Cookies
- Peanut Butter Buckeyes Recipe
Five years ago: Old-Fashioned Eggnog
Six years ago: Homemade Peppermint Marshmallows
Watch the Recipe Video:
Easy Peanut Butter Fudge
Ingredients
- 1¼ cups (283.75 g) unsalted butter
- 1¼ cups (338 g) creamy peanut butter
- Pinch salt
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 4½ cups (510 g) powdered sugar, sifted
Instructions
- Butter an 8-inch non-stick baking dish (or line with buttered parchment paper) and set aside.
- In a medium saucepan over medium heat, heat the butter and peanut butter until the mixture comes to a boil. Remove from the heat.
- Add the salt and vanilla extract, then stir in the powdered sugar until smooth and no lumps remain.
- Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container for up to 1 week, or in the refrigerator for up to 1 month.
Notes
- You can make this in the microwave! Place the butter and peanut butter in a large microwavable bowl; cover with a paper towel and microwave on high for 2 minutes. Stir, microwave for 2 more minutes, then proceed with the rest of the recipe as written.
- If you don’t have an 8-inch square pan, you can use a 9-inch square pan, but the fudge will not be as high.
- The fudge can be stored in an airtight container or in a freezer ziploc bag for up to 3 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Joy of Cooking)
Update Notes: This recipe was originally published in December 2010. Updated in December 2018 with new photos and updated recipe tips.
[photos by Whitney Wright]
I wonder if you could drizzle a light coating of chocolate on top and have buckeye bars? May be worth a try… thank you this simple fudge recipe. I will be making this soon!
I’m sure it would be delicious!
What peanut butter do you use? Skippy or Jiff or an all natural kind? Also do I use salted or unsalted peanut butter?
Hi Liz, I always use a brand like Skippy or Jif for baking; natural peanut butters are just too oily in my experience. Regular salted peanut butter is best!
looks delicious Michelle! How is that little girl!! I am looking for a maple fudge recipe, do you have one in your arsenal?
Thank you Maria! Isabelle is wonderful, so close to crawling! :) I do have a maple-walnut fudge recipe!
https://www.browneyedbaker.com/maple-walnut-fudge/
I love peanut butter! Looks so delicious and perfect for Christmas!
I. Love. Peanut. Butter. Fudge.
What do you think about letting this set in a 9×13 pan, and then making your easy chocolate fudge recipe and topping it with that? Do you think that would work?
Hi Lisa, I’ve never tried that… If you do, let me know how it turns out!
Old-Fashioned Peanut Butter Fudge Recipe
http://slam-news.com/2016/04/27/old-fashioned-peanut-butter-fudge-recipe/
I can’t figure out from this confusing website how to print the recipe for peanut butter fudge. Bummer.
Mona, Simply click the “print” button at the top right of the recipe box.
WOW! This was so easy and yummy, I had everything in my cupboards, so simple that a child couldn’t even fail at making it! (and I should know!) It was quite crumbly and dry (well mine was!) but it is fab on ice cream, yoghurt etc. Thanks for the recipe!!! :D
Tried this recipe today!! Found me in dissapointment..it was dry not liquidy, so added milk to get the consistency..Don’t want to try this again
Could you replace the peanutbutter with chocolate chips ? Your receipe is great and I would like my chocolate to be as easy. Would it be as good??
Hi Bobbie, I’ve never tried that and I’m not sure you would get the same results. It certainly couldn’t hurt to try, though!
I found and made a reciepe off Facebook, but this ne calls for powderd sugar and I still have some of that. Going to try this one next. My first year making candy. Yaaaa
This looks so yummy, I’ve never made peanut butter fudge but this is the year. I’ve printed your recipe and pinned it, too. Thanks so much for sharing.
Mary
After a couple years of repeatedly coming back to this recipe, I need to comment! I live in India where sometimes the little comforts of home (the US) are hard to come by. This recipe was one of the first things I made in our new house, over a little camping type stove! I made it for a group of expat ladies who all immediately asked for the recipe. I sent them here. I now know of at least 5 people who make this regularly! I came back today because I am going to make it as Diwali gifts for our employees. :)
Thank you so so much for your awesome blog! I use it so often here. Makes me feel like home isn’t too far away!
I made these last night for my family. This was my first attempt ever at making fudge. Honestly, I never even looked it up because I thought it was extremely hard to make. It was so easy, everything turned out perfect, the consistency, the texture, the flavor :p The only negative of the recipe…I had to wait an hour to eat it. This recipe was wonderful and I will be adding it my Christmas candy gift list.
Hi, I made this today for my husband (he’s had a rough week at work) and it’s been setting in the fridge for four hours now, yet still isn’t set completely. I just now tried to cut a small square out and it’s DELICIOUS, but almost needs to be eaten with a fork as it’s quite soft and doesn’t hold its square shape. I had to dig it out of the pan with a spoon. Is this normal, will it eventually reach the right solidity or did I do something wrong?
Hi Christine, I can’t remember how long mine took to set, but if it’s been 4 hours it should be close by now. Did you bring the mixture to a FULL boil before taking it off the heat? That’s the most likely reason as to why this didn’t set up for you.
We whisked the powdered sugar instead of stirring it and the oil separated from the solid mix. Any suggestions? Apart from from not doing that again of course. It is a good way to extract peanut oil from peanut butter though haha.
Would this work for candy molds? I have Christmas shaped molds I want to use. This will be my first time making peanut butter fudge. I’m excited to try it. Yummy Christmas presents are the best!
Hi Kathryn, I’ve never done anything with candy molds, so I’m afraid I couldn’t say for sure. If you go ahead and try it, I’d love to hear how it turned out!
I made this recipe today for our Thanksgiving dinner and it was by far the best peanut butter fudge I have ever made and this is a very simple recipe. Thank you!
I made the fudge this morning, but had to keep soaking the butter off the top. Is 1 1/4 cup the right amount?
Hi Sandy, Yes, 1.25 cups is the correct amount.
I was searching for a recipe because my boyfriend loves pb fudge and is begging me to make it lol. So i am making it for Thanksgiving (: This one looks like a good recipe so I am going to give it a try. The others i saw online I looked at the reviews said too sweet, greasy, etc.
Does it matter if I use regular salted butter instead of unsalted butter ?
You can use regular salt, just omit the pinch of salt called for in the recipe.
I found this blog for the first time today, and have already made the blueberry muffins, (with a substitution of chocolate chips and cranberries,) and this peanut butter fudge.
I love to cook and bake; good genes from my exceptionally brilliant cooks of parents. Currently my husband is getting the lucky role of taste-tester, and I am pretty sure he thinks he has died and gone to heaven!
I am totally into your ideas, and love the layout and the concise instructions.
Thanks!
I grew up on peanut fudge. Mom passed and could never find a good recipe
just made this one and loved it, I only had crunchy peanutbutter and it is excellent. I know my Grand kids are going to love it. I will have to hide it until dinner is over…Thank you
When you set this, do you leave it at room temperature or in the refrigerator? Also, what’s the point of the plastic wrap on top?
Hi Jessica, Per the recipe, in the refrigerator for at least 1 hour. The plastic wrap on top prevents a skin from forming, as well as keeping out any refrigerator smells (I always cover anything that’s going in the refrigerator).
I made this but it was dry tasting… too crumbly. I expected a creamy taste, but this didn’t taste creamy, it was some what airy…
Just made pb fudge using this recipe. I LOVE IT! And it was super easy. Thank you so much!
Saw lots of comments and hoped to find a bunch with actual reviews of the outcome of this fudge. Oh well… I made it anyway. Not overly impressed. Yes, it’s a simple recipe, and bam it turns into fudge. The consistency is okay, flavor is okay but not a tongue popping recipe. If you’re going to bake for loved ones, I highly suggest finding a recipe that calls for evaporated milk, or milk, or cream of some sort and to use a candy thermometer. Trust me, there’s a big difference in consistency and flavor – positive difference. Otherwise, it’s a cute recipe for when you’re in a super hurry and flavor/consistency is not a big deal for you.
My grandmother, who’s been gone for so many years now ~ passed away from breast cancer ~ use to make Peanut Butter Fudge during the Christmas holidays! Never found her recipe, but this sounds like it might just be a wonderful substitute! Can’t wait to try it and make it a part of my holiday baking with my girls!!
Thanks for sharing :)
I remember my brothers and mom making this when I was young. It never lasted long–the disappearing act is faster than making it. I remember them having to stir constantly, but it didn’t take too long to make.
I made this a few days ago for a Holiday party -it was a huge hit! A few comments I heard were “I don’t even like peanut butter, but this is amazing.” and
“It tastes just like the inside of a Reese’s peanut butter cup!” I didn’t sift my powdered sugar but it turned out just fine.